Recipe information
Yield
Makes 4 cups
Ingredients
1/4 cup extra-virgin olive oil
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 tablespoons chopped fresh thyme
1/2 medium carrot, finely shredded
Two 28-ounce cans whole tomatoes
salt
Preparation
Step 1
1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook until the carrot is quite soft, about 5 minutes.
Step 2
2. Add the tomatoes, with their juice, and bring to a boil, stirring often. Lower the heat and simmer until as thick as hot cereal, about 30 minutes. Season with salt. The sauce can be refrigerated for up to 1 week or frozen for 6 months.
From Molto Italiano: 327 Simple Italian Recipes to Cook at Home © 2005 by Mario Batali. Reprinted with permission from Ecco, an imprint of HarperCollins Publishers, Inc.
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